Wine & Berries Cheesecake with Oreo Crust and Pistachio Topping

Ingredients:

• 24 Oreo cookies, finely crushed (about 2 cups)
• 1/3 cup unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup dry red wine
• 1/2 cup mixed berries (blueberries, raspberries, and strawberries), chopped
• 1/2 cup salted pistachios, chopped

Directions:

1. Preheat oven to 325°F. Grease the bottom and sides of a 9-inch springform pan.
2. In a medium bowl, mix the crushed Oreos and melted butter until well combined. Press the mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, use an electric mixer on medium speed to beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add sugar and beat well.
4. Add eggs, one at a time, beating well after each addition. Stir in the red wine and mix until well combined.
5. Fold in the chopped berries and pour the mixture over the Oreo crust.
6. Bake for 45-55 minutes or until the center is almost set. Remove from the oven and cool cheesecake completely in pan on a wire rack.
7. Refrigerate cheesecake for at least 4 hours or overnight.
8. Before serving, sprinkle chopped salted pistachios over the top of the cheesecake. Use a knife to loosen the edges of the cheesecake from the pan, then remove the sides of the pan and slice.